With sweet chocolate and chewy flaked coconut studding a browned butter dough, these cookies are the grownup version of Girl Scouts Samoas—and they’re available year-round! Browned butter contributes to both a nutty depth of flavor and a chewy texture by reducing the amount of liquid in your batter. For an even deeper, well-rounded flavor, you can refrigerate your dough overnight or for up to 3 days.
In a light-colored medium saucepan, melt butter over medium-high heat. Cook, stirring frequently, until milk solids have turned a deep amber color and butter is fragrant, 8 to 10 minutes. Pour into a shallow heatproof dish, and let cool at room temperature until solidified.
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat solidified browned butter (about 170 grams), coconut oil, and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape paddle and bottom and sides of bowl. Add egg and egg yolk, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, whisk together flour, baking powder, kosher salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in chocolate chips and coconut.
Using a 3-tablespoon spring-loaded scoop, scoop dough (about 52 grams each), and place 3 inches apart on prepared pans. Using the palm of your hand, slightly flatten dough balls.
Bake until golden brown, 12 to 15 minutes, rotating pans halfway through baking. Garnish with sea salt, if desired. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 3 days.
Notes
*We used Guittard® Semisweet Super Cookie Chips.
Note:Browned butter can be made several days ahead and refrigerated. Let it soften (61°F/16°C to 65°F/18°C) before using.
The post Browned Butter-Coconut-Chocolate Chip Cookies first appeared on Bake from Scratch.
